Archive for the ‘Cocoa Powder’ Category

Dark Chocolate Mudcake (Haighs Chocolate)

February 19, 2016

Dark Chocolate Mudcake (Haighs Chocolate)

Chocolate and Hazelnut Brownies (Haighs Chocolate)

February 19, 2016

Chocolate and Hazlenut Brownies (Haighs Chocolate)

Cappuccino Cheesecake

November 12, 2015

Cappuccino Cheesecake

Perfect Steak and Ale Pie (Felicity Cloake)

November 5, 2015

Perfect Steak and Ale Pie (Felicity Cloake)

Divine White Chocolate Cheesecake (Mary Berry)

October 14, 2015

Divine White Chocolate Cheesecake (Mary Berry)

Chocolate Fudge Cake Pops

January 25, 2014

CHOCOLATE FUDGE CAKE POPS
Makes 24
Plain chocolate
100g
Butter
100g
Soft light brown sugar
100g
Egg, beaten
1
Soured cream
60ml
Vanilla extract
1 tsp
Self-raising flour
100g
Cocoa powder
2 tbsp
1. Break the chocolate into pieces and place in a medium sized saucepan with the butter and soft brown sugar then melt gently over a low heat, stirring occasionally until the sugar has dissolved. Allow to cool for 5 minutes.
2. In a jug gently blend together the egg, soured cream and vanilla extract then gradually add to chocolate mixture and beat well.
3. Sift the flour and cocoa into the pan and stir well until all combined.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates, lightly grease the moulds with vegetable oil then add a heaped teaspoon of mixture into each of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the cake pops are well risen and spring back when touched. Continue to bake until all of the mixture is used.
6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully remove and leave on a wire rack to cool.
7. Place the cake pops onto sticks and dip in melted chocolate and decorate with mini fudge cubes.

Chocolate Cake Pops

January 25, 2014

CHOCOLATE CAKE POPS
Makes 24
Ingredient
Quantity
Soft butter
125g
Caster sugar
125g
Egg
2
Milk
1 tbsp
Self-raising flour
100g
Cocoa powder
25g
1. In a mixing bowl beat together the butter and sugar until pale and fluffy
2. In a jug gently beat the eggs and milk and gradually add to the mixture, mixing well between each addition.
3. Sift the flour and cocoa powder into the mixture and stir well until all of the flour is incorporated.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates then lightly grease the moulds with vegetable oil then add a heaped teaspoon of mixture into each of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the cake pops are well risen and spring back when touched. Continue to bake until all of the mixture is used.
6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully remove and leave on a wire rack to cool.
7. Place the cake pops onto sticks and decorate with your choice of frostings, chocolate and sprinkles.

Coffee Cheesecake (Jamie Oliver)

December 16, 2013

Coffee Cheesecake (Jamie Oliver)

Red Wine Velvet Cake with Whipped Mascarpone (Deb Perelman)

December 16, 2013

Red Wine Velvet Cake with Whipped Mascarpone (Deb Perelman)

Chocolate Cardamom Tart (Fiona Cairns)

November 28, 2013

Chocolate Cardamom Tart (Fiona Cairns)